MEET CHEF TONY POPE

You are in for a world-class experience when dining with Chef Tony. Originally from West Virginia, he graduated from Johnson and Wales Culinary Institute then located Charleston South Carolina, one of the world’s top-ranked Culinary and Hospitality Colleges. Starting his professional career there at Charleston standards such as The Peninsula Grille and Hank’s seafood which was named by Esquire Magazine as “Best New Restaurant”. While at Hank’s Seafood Chef Tony was honored to cook with Frank McMahon at the James Beard House NYC. During his culinary journey and career, he has worked with world-renowned chefs and award winning restaurants such as Greenbrier Hotel, Susan Spicer’s Bayona New Orleans, Michel Richard’s Citronelle Georgetown and Buckhead Diner Atlanta. Then spending many years as Executive Chef at several private golf clubs and Culinary Director of the Dormie Network designing and creating destination experiences for their guest. Chef Tony has now settled in Brevard NC as the Chef / Owner at Wild Morel Restaurant and brings a cultured flavor to the food scene, a farm to table approach with French and Italian leanings to Wild Morel’s seasonal inspired menu. His career highlights include:

• Chef de cuisine at Hanks Seafood, which has been named the best seafood restaurant in Charleston for 20 consecutive years

• Poissonnier Chef Michelin Starred Citronelle Georgetown DC

• Executive Sous Chef of the award-winning Greenbrier Hotel in West Virginia

• Chef de Cuisine at Bayona Restaurant in New Orleans

• Executive Chef at the Buckhead Diner in Atlanta

• Executive Chef at Chechessee Creek Club

• Culinary Director https://www.dormienetwork.com/